Spanakopita Pinwheels

Cook Time: 30 mins
Yield: 8–10 servings
Calories: 320
Protein: 7g

A fun twist on the classic Greek spanakopita! Instead of triangles, we’re making pinwheels filled with spinach and feta cheese. Puff pastry is easier to handle than the delicate phyllo dough used in traditional spanakopita. Bring these along for your next party, book club, baby shower, or even brunch!

Ingredients

1/2 cup crumbled feta
1 egg
1 cup frozen spinach (thawed)
Herb & Garlic Dip Mix
1 pkg (14 oz/397 g) frozen puff pastry (thawed)

Preparation

Preheat oven to 400° F
Wrap paper towel around spinach and squeeze out water.
In a medium bowl, whisk egg. Add spinach, feta, and dip mix. Stir to combine.
Roll out puff pastry into a ¼" thick rectangle. Spread spinach mixture over top, leaving a ½" border around the edges. Roll into a log. Using a sharp knife, cut into 8-10 slices and carefully transfer to sheet pan.
Bake 25-30 min, or until puffed and golden brown.